Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
CAAM (Center for Asian American Media) is proud to partner with StoryCorps on Asian American culture and food stories. Throughout the month of January and leading up to Wednesday, February 18, the two organizations are collecting stories about Lunar New Year traditions and food.
A ban on the controversial delicacy that went into effect in 2012 was overturned last week. Now some chefs offering the dish have received enough threats to get law enforcement involved.
A Philadelphia pizza shop has become an ad hoc feeding program for the homeless where customers can pay the $1 slices forward. To date, some 8,400 slices have been bought for the homeless.
New GMO potatoes don’t bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won’t touch them because of the stigma of GMOs.
When it comes to growing strawberries, Farm Fuel, Inc., a Watsonville, California-based company, is on the cutting edge.
Stephanie Rosenbaum Klassen goes coolhunting for the country’s most intriguing new products at the Good Food Mercantile, an industry-only “un-trade” show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread).
Aging in the bottle isn’t just for wine anymore: It can also bring out sweet, caramel tones in some high-alcohol, smoky or sour craft brews. Don’t believe us? You, too, can try this at home.
At next week’s Fancy Food Show in San Francisco, local companies reveal their massive influence on the international food-and-beverage industry.
Researchers have long known that avocados have “good” fats. But they didn’t know if daily avocado consumption might affect cardiovascular disease risk factors. So they designed a study to find out.
Japanese sushi chefs often can’t resist bluefin tuna on offer. Some American chefs can’t either, even though conservation groups and marine biologists have been badgering them about bluefin for years.
Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System
Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination.
The caveman way of eating ranked near the bottom of a list of 35 diets ranked by medical and nutrition experts. The winners? The Mediterranean-like DASH and the plant-centric Ornish eating plan.
Restaurant acoustics is a frequent complaint by patrons and continues to be a growing problem with industrial-style spaces. Two East Bay restaurants have tried to remedy the noise problem by installing sophisticated sound systems by the Berkeley-based Meyer Sound.